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2021-06-09
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Through one of my friend's recommendation, I got to know of this Japanese restaurant and have planned to bring my wife there for dinner tonight. Kyoku was located at Haven Street, a hidden corner right to the end of the street at Causeway Bay. Once we entered the restaurant, what appeared before us is a vast space area, with chef corner for sushi, teppanyaki and private area as well. Kyoku was selected as one of the top 100 tables in Hong Kong for 2020. The decor was exquisite and fine detailed,
Once we entered the restaurant, what appeared before us is a vast space area, with chef corner for sushi, teppanyaki and private area as well. Kyoku was selected as one of the top 100 tables in Hong Kong for 2020. The decor was exquisite and fine detailed, fitting for their status.
For their dinner, they offered omakase and teppanyaki set and we chose omakase. For their omakase, they offered 3 pricing and we go for the middle option, consisting of appetizer, five kinds of sashimi, hot dish, eight pieces of sushi, soup and desserts, priced at $1680 per person.
Presented in front of us were a set of culinary, towel and appetizer. Those appetizer were juicy and crunchy, sweet and sour in taste, very appetizing.
Our first dish is appetizer, presented in a nice dish, consisting of mini fluorescent squid, sliced beetroot with prawn, passion plant and egg tofu with sea urchin. Mini fluorescent squid was slightly spicy and sour in taste, very refreshing. Sliced beetroot with prawn were sweet and chewy, and passion plant was juicy too. Egg tofu with sea urchin was flavourful and soft, with sliced mushroom on top of it.
Horsehair crab and crab meat with crab paste - Horsehair crab was from Hokkaido and the meat was really sweet and fresh in taste. Crab meat with paste was flavourful and chewy, going well with the flower scent smell.
Cod sashimi - It was lightly seared, thus those fats on the meat came out, having an oily texture, almost melting in my mouth.
Hokkaido white sweet corn - It was not found commonly in Hong Kong, thus i was pleasantly surprised. When i took a bite, those juice came bursting out, and was crunchy and juicy, very sweet in taste. It has a creamy feel and have slight vanilla taste.
梳子魚 - The skin was seared lightly, thus it was crispy. It was fresh and has strong fish oil taste.
White Geoduck sashimi - It was recommended to add only salt and wasabi to it, to retain the freshness of it. It was sweet and chewy, smooth in texture.
Bluefin tuna sashimi - The chef helped to remove those brittle bones in it, handling with care. It was chewy and soy sauce helped to enhance the flavour in it.
Chicken roll with black truffle - After we have finished our sashimi, they served us hot dish. Steamed chicken was wrapped with cabbage and was chewy and juicy, absorbing the essence of the white cream, which was creamy and flavourful. Black truffle helped to enhance the flavour, complimenting well.
Flounder sushi - It was seared lightly and was really soft in texture, almost melting in my mouth.
Mackerel sushi - The texture was slightly thick and has strong fish after taste, thus very flavourful.
Tuna with seaweed - Tuna was marinated and of back portion, thus it was chewy and meaty, and seaweed is very thin and crispy, going well with the tuna.
Geoduck sushi - It was very sweet and fresh in taste, chewy as well.
赤鯥魚壽司 - It was seared lightly, thus those oils came out, making out oily in texture and soft.
Toro sushi - This was the first time i ate toro sushi this way, with 2 different types of toro placed together. Medium toro was placed at the bottom, more flavourful. At the top was toro's area near the neck, thus it was more fattening and oily. Both toro balanced out nicely, having a tasty feel.
Kyushu prawn sushi - This sushi was the main highlight of this meal. The prawn was still shaking fervently as salt was applied to it, causing the nerves to react. Because of it, it was very sweet and refreshing, very fresh as well.
The head of the prawn was being deep fried, thus it was very crispy in texture.
Sea urchin sushi - Two types of sea urchin were given and was served cold. It was very soft and buttery, flavourful in taste and seaweed was very crispy as well.
Fish liver was soft and fatty in texture, melting in my mouth and was flavourful.
Clam soup was clear and sweet in taste, with no MSG tasted. Clam was huge in size and fat, very juicy and chewy.
Matcha milk pudding with red bean - Matcha powder was spread on top of it, thus it has strong matcha taste. Milk pudding was sweet and soft, and red bean was sweet and chewy too.
Peach sorbet was very refreshing and sour, with strong peach taste. It was perfect after a heavy meal.
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